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Maybe it’s just me, but I am kind of getting tired of fathead dough. It’s a pain (for me) to make and I’m over the taste. It was delicious at first but you know when you eat too many of one thing and then you never want to eat it again? That’s me right now with fathead. No thank you!

So after perfecting my keto buns, I decided to tweak the recipe a bit to make it a nice pizza crust. This recipe is great because it has no eggs, no cheese and you can top it with all protein and fat heavy toppings like bacon and cheese!

Now, this recipe does use whey protein, which is a milk product, but you can easily turn it vegan by using hemp protein powder or another type of protein powder. Just make sure it has no additives in it, like flavour, sugar, extra xanthan gum etc.. otherwise your recipe may turn out pretty gross. Trust me, I’ve tried.

This will most likely be the last (maybe) bread recipe for a while as I head back to Ireland next week. Lots more stuff coming your way!

**nutritional information is per slice of CRUST only.

My first cookbook – Keto Cravings – is on Amazon now!

Keto Pizza Crust (No eggs, cheese)

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
A new kind of keto pizza dough that takes about 5 minutes to make! The best part, it is fathead free! So no eggs, no mozzarella!

Ingredients

  • 2 cups (200g) almond flour
  • 1 1/4 cup (75g) whey protein isolate (or casein)
  • 2 tsp xanthan gum
  • 1 1/2 tsp baking powder
  • 1 cup (236ml) warm water
  • salt
  • choice of toppings

Instructions

  1. In a mixing bowl, whisk together your almond flour, protein powder, salt, xanthan gum and baking powder.
  2. Pour in the warm water and mix thoroughly until a dough forms.
  3. Place the dough onto a piece of parchment paper and use wet hands to make it flat and a pizza shape. NOTE: do not roll with a rolling pin & extra parchment. It will not work and the dough will just stick to the parchment.
  4. Once you have a circle of dough, add your toppings! I used 2 tbsp of tomato paste, cheddar cheese, polish sausage, bacon and goat cheese.
  5. Bake at 400°F / 200°C for 10-15 minutes or until the crust has formed and is a golden brown.
  6. Take out and enjoy!

Notes

3.5 net carbs per slice.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 178 Total Fat: 12.6g Carbohydrates: 6.2g Fiber: 2.7g Protein: 13.3g
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6 Comments

  1. J

    January 5, 2019 at 2:33 am

    great alternative to fathead dough. I added some oregano and garlic powder to the dry ingredients just out of habit. The first time i made it i didn’t flattened it out and the crust was super thick and somewhat overpowering. The 2nd time i made it i flattened it out more. It still was thick and held well and was super delicious.. B/c the crust is thicker you can add more sauce, cheese, meat and extra’s to it. I will definitely be using this again. The kids even loved it and thought it was non-keto due to the crust.

    Reply
  2. Erics “MUA_JK”

    January 8, 2019 at 1:58 pm

    I love your recipes !! This crust came out amazing I messed up however because I didn’t make the crust thin so the middle was still soft but luckily I saved it with longer baking lol live and learn! Thank you for this recipe, question I used a zero carb protein so are the macros less? Or did you also use zero carb protein

    Reply
    • hungryelephant

      January 8, 2019 at 2:40 pm

      no, actually mine was 3 carbs per 100g so your macros will probably be a bit lower than mine!

      Reply
  3. Missy

    January 11, 2019 at 8:43 pm

    Can I use pea protein instead of whey?

    Reply
    • hungryelephant

      January 12, 2019 at 12:00 pm

      Yes! but it might add a few carbs!

      Reply
  4. Nicole Lehman

    January 12, 2019 at 12:59 pm

    OH MY GOODNESS! This is so good! So, I found your recipe for no cheese rolls and loved them and knew I had to make this crust because I don’t 100% love fathead dough but was willing to eat that to have pizza for keto… #1stWorldProblems. 🙂 I made this recipe but added 2 teaspoons of garlic salt to the dough and baked it on my 9×13 pampered chef stone (no parchment paper) with a little olive oil on the bottom. I also cooked the dough for 8 minutes before adding toppings to prevent a soggy middle, and added uncured pepperoni, sprinkles of oregano, mozzarella cheese and sugar free pizza sauce (casa vino); cooked for 8 more minutes w/ toppings. Absolutely perfect and tastes like the home kit pizzas I used to make growing up. So glad you figured this out for us — thanks! And, by using the large stone and with the crust being so thick (have I also mentioned my family loves deep dish pizza?!), I can cut them into 12 squares and use that as my total servings, especially since I added some extra ingredients. One other love is that your recipe is easily importable into myfitnesspal so I didn’t have to type everything but adjust for my extra ingredients, brands and servings. For the love of pizza, YAY!!!!

    Reply

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